-
1
Heat the oven to 350 degrees F. Cut 1-inch holes out of the bottom of a large inverted foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes.
-
2
Invert the pan and place paper cooler cups in the holes to hold them upright during baking.
-
3
Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt.
-
4
Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
-
5
Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl.
-
6
Add to the dry ingredients and mix at low speed for 5 minutes.
-
7
Gradually add the hot water, mixing at low speed just until combined.
-
8
The batter will be quite thin.
-
9
Pour the batter into the cups.
-
10
Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes.
-
11
Let cool in the pan.
-
12
Chill for 2 hours then peel off the paper being careful not to tear off the tip of the peak.
-
13
Place cakes on a rack over a sheet pan lined with parchment paper and with a fork drizzle both colors of chocolate then stick on M & M's and silver dragee to look like ornaments on a little Xmas tree.
